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Strawberry icebox cake has layers of juicy strawberries, homemade whipped cream and almond flour graham crackers.
A delicious summer dessert that is perfect for BBQs, potlucks and of course those fourth of July parties. And don't forget it's gluten free!
If you're like us, you like to know what ingredients are in your food. I can't even read some of the ingredients on a package of cool whip or honey grahams!
Made from scratch in under 30 minutes start to finish, you can forget about the cool whip and honey grahams. The taste of this homemade strawberry dessert just can't be beat!
Unlike wheat flour, almond flour doesn't need to be fermented for better digestion. And because this is a quick and easy dessert, we made the graham crackers with almond flour.
This strawberry icebox cake can be made the same day as your party because it only needs a few hours in the fridge to chill and be ready to serve. This recipe makes enough for an 8" x 8" baking dish but can be doubled easily for a larger dish.
Ingredients for grain free strawberry icebox cake
- Strawberries: Pick ripe strawberries for the best berries and cream experience!
- Whipped Cream: Our whipped cream recipe is made with heavy cream, sugar and cream of tartar. Store bought powdered sugar contains cornstarch. You can place white sugar into a blender and process it until it becomes powdered. A little cream of tartar will help to stabilize the whipped cream.
- Grain Free Graham Crackers: Almond flour, butter, honey, vanilla extract, coconut sugar, salt, cinnamon and baking soda.
How to make it
This dessert comes together in under 30 minutes and it can be made a day ahead of time.
- Bake the graham crackers. Place the ingredients into a bowl and mix until they come together. You will need to use your hands as the dough will feel dry. Resist the urge to add liquid! Bake at 350°F (176°C) for 14 minutes. Let them cool while you prepare the rest of the ingredients.
- Make the whipped cream. Beat the heavy cream, sugar and cream of tartar in a mixing bowl until stiff peaks form. Pop the bowl in the fridge to chill until you are ready to assemble the dessert.
- Prepare the strawberries. Remove the stems and wash the berries. Cut them into thin slices.
- Assemble. Place a very thin layer of whipped cream on the bottom of the dish. Layer the ingredients starting with the graham crackers, whipped cream and then strawberries. Repeat for a second layer. Chill in the fridge for at least 2 hours.
How to store it
- Fridge: Keep the icebox cake stored in the fridge, covered, for up to 2 days.
- Freezer: If you'd like to freeze the icebox cake, make sure it is in a freezer safe container and keep it frozen for up to 30 days. When you're ready to eat it, simply remove it from the freezer and allow it to thaw until it's easy to slice.
All there's left to do is cut a big slice of cake and chow down! Your friends and family will LOVE this dessert!
More easy dessert recipes
Strawberry Icebox Cake (Gluten Free)
INGREDIENTS
- 1 lb. strawberries (hulled and thinly sliced)
Gluten Free Graham Cracker Ingredients
- 2 cups fine almond flour (not almond meal)
- 3 tablespoons coconut sugar (or brown sugar)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 4 tablespoons salted butter (melted)
- ¼ cup honey
- 1 teaspoon vanilla extract
- 3 cups whipped cream
INSTRUCTIONS
Make the Grain Free Graham Crackers
- Preheat your oven to 350°F (176°C). Combine the graham cracker ingredients in a medium size mixing bowl with a stiff spatula. Use your hand to work the dough until it comes together into a ball and there are no dry bits left in the bowl. (The mixture will be dry. Resist the urge to add more liquid.)
- Place the dough between two pieces of parchment paper and use a rolling pin to roll the dough out until it is ¼" thick. Remove the top piece of parchment paper and transfer the dough, along with the bottom piece of parchment paper to a baking sheet. Use a knife to cut the dough into rectangles and poke the top of them with a fork.
- Bake for 14 minutes or until they turn golden brown. Remove from the oven and let cool on the baking sheet
Make the Whipped Cream
- Place the whipped cream ingredients into a large mixing bowl. Beat with an electric mixer on high speed until stiff peaks form. Place the whipped cream in the fridge until ready to assemble the dessert.
Assembly
- Once the graham crackers are completely cooled, place a very thin layer of whipped cream on the bottom of a 8" x 8" dish. (This will hold the graham crackers into place.) Place a layer of graham crackers, followed by half of the whipped cream and half of the sliced strawberries. Repeat with a second layer.
- Cover the dish and allow it to chill in the fridge for a minimum of 2 hours.
NOTES
- Fridge: Keep the icebox cake stored in the fridge, covered, for up to 2 days.
- Freezer: If you'd like to freeze the icebox cake, make sure it is in a freezer safe container and keep it frozen for up to 30 days. When you're ready to eat it, simply remove it from the freezer and allow it to thaw until it's easy to slice.
PREVIOUS
Ginger says
I follow a low FODMAP diet and am always looking for desserts I can tolerate, which are often gluten free. I do not avoid gluten but the fructans in wheat flours. I can consume almonds in small amounts. I am delighted to find a dessert that I can eat! I found this cake to be flavorful and tasty and so easy to make. I did use brown sugar and powdered sugar as I tolerate them both. I wasn’t able to make the crackers look as pretty as yours but will try for that next time. None of my family knew I used almond flour and I got compliments about it from all who ate it. Thank you!
CakesNcakesshop says
Thanks for sharing this information with us
Juliana says
So excited to try! Looks delicious!
Amie says
Thanks Amy. I can’t wait to make this tonight